German Onion Cake / Onion Tart / Zwiebelkuchen ✪ MyGerman.Recipes
German Onion Cake / Onion Tart / Zwiebelkuchen ✪ MyGerman.Recipes is a medium German recipe that serves 6. 350 calories per serving. Recipe by My German Recipes on YouTube.
Prep: 1 hr 40 min | Cook: 55 min | Total: 2 hrs 55 min
Cost: $5.19 total, $0.87 per serving
Ingredients
- 260 g All-Purpose Flour (for the yeasted dough, sifted)
- 125 ml Milk (whole milk preferred)
- 50 g Unsalted Butter (softened, cut into cubes)
- 1 tsp Dry Yeast (active dry yeast)
- 1 tsp Salt (for dough and filling)
- 2 medium Onion (peeled and diced)
- 300 g Sour Cream (full‑fat, for creamy filling)
- 3 large Egg (room temperature)
- 30 g Melted Butter (for the filling)
- 1 tbsp All-Purpose Flour (for the filling, helps thicken)
- 100 g Bacon (diced, can be pre‑cooked)
- 1 tsp Caraway Seeds (optional, traditional flavor)
Instructions
Gather Dough Ingredients
Measure 260 g flour, 125 ml milk, 50 g softened butter, 1 tsp dry yeast and a pinch of salt.
Time: PT5M
Mix and Knead Dough
Combine flour, milk, butter, yeast and salt in the mixing bowl. Knead on medium speed for about 5 minutes until the dough is smooth and elastic.
Time: PT5M
First Rise
Cover the bowl with a clean tea towel and let the dough rise in a warm place until doubled in size, about 1 hour.
Time: PT1H
Prepare the Filling
Dice the two onions using the dicer or a chef’s knife. In a separate bowl combine 300 g sour cream, 3 eggs, 30 g melted butter, 1 tbsp flour, a pinch of salt and the diced onions. Mix until smooth.
Time: PT15M
Roll Out Dough and Line Pan
Punch down the risen dough, roll it on a lightly floured surface to fit a 9×13‑inch baking pan. Place parchment paper in the pan and lay the dough on top, pressing gently to fit.
Time: PT5M
Add Filling and Bacon
Spread the onion‑sour‑cream mixture evenly over the dough. Sprinkle the diced bacon (and optional caraway seeds) on top.
Time: PT5M
Second Rise
Cover the assembled cake and let it rest in a warm spot for about 20 minutes.
Time: PT20M
Preheat Oven and Bake
Preheat the oven to 425°F (220°C). Bake the onion cake for 45 minutes, or until the top is golden brown and the filling is set.
Time: PT55M
Temperature: 425°F
Cool and Serve
Remove the cake from the oven, let it cool in the pan for 10 minutes, then slice and serve warm.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains Meat, Contains Gluten, Contains Dairy
Allergens: Gluten, Dairy, Eggs, Pork
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
- Instead of Milk: Oat Milk, Almond Milk
- Instead of Unsalted Butter: Margarine, Plant‑based butter
- Instead of Dry Yeast: Fresh Yeast
- Instead of Salt: Sea Salt, Kosher Salt
- Instead of Onion: Shallots
- Instead of Sour Cream: Greek Yogurt, Crème Fraîche
- Instead of Egg: Egg Replacer
- Instead of Melted Butter: Olive Oil, Vegetable Oil
- Instead of All-Purpose Flour: Cornstarch
- Instead of Bacon: Pancetta, Smoked Turkey Bacon
- Instead of Caraway Seeds: Fennel Seeds
Equipment Needed
- Stand Mixer or Hand Mixer
- Mixing Bowl
- Measuring Cups and Spoons
- Onion Dicing Tool (optional)
- Rolling Pin
- Baking Pan (9x13 inch)
- Parchment Paper
- Oven
- Pastry Brush (optional)
- Cutting Board
Critical Steps — Do Not Skip
- Do not add salt before the yeast is mixed – it can inhibit rising.
- Allow the dough to double in size during the first rise; under‑rising yields a dense crust.
- Ensure the oven is fully preheated to 425°F for a proper crust.
- Check the cake after 40 minutes; if the top is too dark, tent with foil.
Chef Tips from the Video
- For extra flavor, caramelize the onions in a little butter before mixing them into the filling.
- A sprinkle of smoked paprika on top adds a subtle smoky note that pairs well with the bacon.
- Use a mix of half‑smoked and half‑unsmoked bacon for balanced richness.
Troubleshooting
Dough did not rise.
Check that the yeast is fresh and that the liquid (milk) was not too hot; warm the dough in a slightly heated oven (about 100°F) for 15 minutes.
Filling is watery.
Add an extra tablespoon of flour or let the mixture rest for 5 minutes; the flour will absorb excess moisture.
Bottom crust is soggy.
Pre‑bake the dough for 5‑7 minutes before adding the filling, or place the pan on a pre‑heated baking stone.
Storage
Refrigerator: Cover tightly and store for up to 3 days.
Freezer: Wrap individual slices in foil and freeze for up to 2 months.
Room temperature: Not recommended; the cake contains dairy and meat.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead and kept refrigerated; bring to room temperature before shaping.
- Filling can be mixed a day ahead and stored in the fridge; give it a quick stir before using.
- Assemble the cake, cover, and refrigerate; bake directly from the fridge, adding a few extra minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of German Onion Cake (Zwiebelkuchen) in German cuisine?
Zwiebelkuchen is a traditional German savory cake associated with the autumn harvest and wine festivals, especially in the regions of Swabia and the Rhineland. It celebrates the abundance of onions and apples, and is often enjoyed with a glass of dry Riesling.
What are the traditional regional variations of Zwiebelkuchen in German cuisine?
In Swabia the cake often includes a thin layer of sliced apples under the onion mixture, while in the Rhineland the crust may be made with a shortcrust pastry instead of yeasted dough. Some regions add caraway seeds for a distinctive flavor.
How is German Onion Cake (Zwiebelkuchen) traditionally served in Germany?
It is typically served warm, cut into squares, and enjoyed as a snack or a light main course alongside a crisp German white wine or a cold beer. A dollop of extra sour cream on top is common.
During which occasions is German Onion Cake (Zwiebelkuchen) traditionally eaten in German culture?
Zwiebelkuchen is a staple at wine festivals (Weinfeste), harvest celebrations, and Oktoberfest gatherings. It is also a popular comfort food during the cooler months.
What authentic ingredients are essential for a traditional German Onion Cake (Zwiebelkuchen) and what are acceptable substitutes?
Key ingredients are yeasted dough, onions, sour cream, bacon, and sometimes caraway seeds. Substitutes include using Greek yogurt instead of sour cream, pancetta for bacon, or a shortcrust base if a yeasted crust is unavailable.
What are the most common mistakes to avoid when making German Onion Cake (Zwiebelkuchen) at home?
Common errors include adding salt before the yeast, under‑rising the dough, and baking at too low a temperature which results in a soggy crust. Also, over‑mixing the filling can cause it to separate.
Why does this Zwiebelkuchen recipe use a yeasted dough instead of a shortcrust pastry?
The yeasted dough gives the cake a light, airy texture that contrasts with the rich, creamy onion filling, whereas a shortcrust would be denser and more biscuit‑like. The tradition in many German regions prefers the fluffy base.
Can I make German Onion Cake (Zwiebelkuchen) ahead of time and how should I store it?
Yes. The dough can be prepared a day ahead and refrigerated, and the assembled cake can be kept covered in the fridge for up to 24 hours before baking. After baking, store leftovers in an airtight container in the refrigerator for up to 3 days.
What texture and appearance should I look for when German Onion Cake (Zwiebelkuchen) is done cooking?
The crust should be golden‑brown and firm to the touch, while the filling is set, slightly puffed, and the onions are soft and caramelized. A gentle jiggle in the center indicates the interior is still moist but cooked.
What does the YouTube channel My German Recipes specialize in?
The YouTube channel My German Recipes focuses on authentic German home cooking, showcasing traditional dishes, regional specialties, and modern twists while providing clear step‑by‑step tutorials for home cooks.
How does the YouTube channel My German Recipes' approach to German cooking differ from other German cooking channels?
My German Recipes emphasizes practical, everyday cooking with accessible ingredients and budget‑friendly tips, such as using Aldi kitchen tools, whereas many other channels focus on restaurant‑style presentations or elaborate regional techniques.
Last updated: August 28, 2026
